Keto Cheesy Herb Stuffed Mushrooms
These stuffed portobello mushrooms are loaded with a layer of oozy mozzarella, buttery wilted spinach and garlic and topped with a golden almond, parmesan and herb crumb.These are a great starter,
How to Make It
Step 1
Melt the butter in a skillet over a low/medium heat. Crush the garlic and add to the pan, sweating gently until tender. Add the spinach and a little salt and pepper. Stir into the garlicky butter until the spinach is just wilted. Set aside.
Step 2
Preheat the oven to 400 degrees Fahrenheit.
Step 3
Carefully remove the mushroom stalks and gently scoop out the gills with a teaspoon.
Step 4
Layer each mushroom cap with a tablespoon of grated mozzarella.
Step 5
Divide the spinach between the two mushrooms.
Step 6
Finely chop the rosemary and pick the thyme leaves. Add to a small bowl along with the Parmesan, ground almonds and a little more salt and pepper. Stir to combine.
Step 7
Scatter the crumb mixture over the mushrooms.
Step 8
Arrange the stuffed mushrooms on a shallow oven tray and transfer to the oven to bake for 7-8 minutes until the mushrooms are cooked and tender and the crumb is golden.
Ingredients
- Mozzarella Cheese – 2 tablespoon, grated
- Portabella Mushrooms, Raw – 2 each
- Baby Spinach – 1-½ cup
- Parmesan Cheese – 1 tablespoon, grated
- Almonds, Raw – 1 tablespoon, ground
- Garlic – 1 clove
- Rosemary, Fresh – 1 teaspoon
- Thyme, Fresh – 1 teaspoon, chopped
- Butter – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon